13 December 2012,21:50 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Put the mince in a bowl with all the other ingredients except oil. Knead well.
  • Take a tablespoon of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid.
  • Take a pan oil its bottom well.
  • Arrange the mince ball gently at the bottom of the pan. Take care not to over lapping one another.
  • Do not add water in the pan.
  • Cook for about 15 - 20 minutes and simmer on low flame for 2 minutes. Remove from fire. Gently remove the meat balls. Keep it aside.
  • While serving add the oil in a non stick pan and shallow fry the steamed balls in a pan on medium heat.
  • When they turn brown, sprinkle chaat masala, coriander powder, red chilli powder and garam masala. Cook till dry masala coats the balls.
  • Transfer to a serving plate and garnish with green coriander and lemon wedges. Serve hot.


  • 25  grams lamb mince
  • 2 tablespoon garlic-ginger-green chilli paste
  • 1 teaspoon garam masala 
  • 1 teaspoon ground coriander
  • 1 teaspoon red chilli powder, salt to taste
  • 2 tablespoon gram flour
  • 50 ml IDHAYAM sesame oil for shallow frying

Dry Masala Coating

  • ½ teaspoon chat masala 
  • 1 tablespoon coriander powder 
  • 1 teaspoon red chilli powder 
  • 1 teaspoon garam masala

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